Kona Kanpachi Sashimi w/Pineapple Carpaccio, Soy Balsamic Glaze & Cilantro Oil
This delicious Kona Kanpachi Sashimi w/Pineapple Carpaccio, Soy Balsamic Glaze & Cilantro Oil recipe was provided compliments of world famous Chef Chai of Chai's Island Bistro.
•1 lb kanpachi fillet, sliced sashimi style, about 4 oz. per plate
•1 pineapple, skin removed, sliced in half lengthwise, then cut crosswise into quarters
•2 sm Thai chilies, sliced thin
•½ T mint chiffonade (sliced thin)
•1c balsamic vinegar
•½ c mirin
•1 B cilantro, leaves picked
•½ c extra virgin olive oil
•½ T lime juice
•Alae salt for garnish
For Glaze, combine soy, balsamic, and mirin in a heavy bottom sauce pot and reduce on med low until syrup-like consistency. Cool and set aside.
While sauce is reducing, take one quarter of the pineapple and slice thin on a mandoline with the core to one side. Take about three or four slices of pineapple and lay in a bowl; sprinkle a few slices of chilies and little bit of mint. Continue until you have used all the sliced pineapple. Set aside and marinate for 30 to 45 minutes in the refrigerator.
For Cilantro Oil, blanch cilantro leaves in boiling salted water for about one minute and chill in ice bath. Squeeze dry and puree in blender with olive oil on low for about one minute.
To Serve spread a thin layer of glaze on each plate, lay slices fish on glaze. Place Pineapple Carpaccio next to fish bunched up like pickled ginger. Combine lime juice with cilantro oil and spoon over fish. Garnish with Alae salt.